Scotch whisky

Scotch whisky is whisky distilled and matured in Scotland under rules set by law. It is made from malted barley, other cereal grains, or both.

Scotch whisky regulations: The statutory requirements governing the production, maturation, labeling, and sale of Scotch whisky. These rules define which whiskies may legally bear the Scotch name.
Malt whisky: Whisky distilled from a mash of malted barley in pot stills. It is the spirit behind every single malt Scotch.
Exchequer Rolls of Scotland: Medieval records of royal income and expenditure in Scotland. A 1494 entry is the earliest known written reference to whisky distilling in Scotland.
Islay whisky: Scotch whisky produced on the island of Islay, known for a range of styles that often include smoky, peated malts. Islay distilleries make some of Scotch’s most recognizable peated whiskies.
Irish whiskey: Whiskey produced on the island of Ireland under Irish legal requirements. Its separate origin and production rules distinguish it from Scotch.
Malting: The controlled germination and drying of grain, used to develop enzymes that convert starch into fermentable sugars. Malted barley supplies enzymes that make grain starch available for fermentation.
Grain whisky: Whisky made from cereal grains, often including unmalted grain, and commonly distilled in a column still. Grain whisky provides the lighter component in many Scotch blends.
Wash Act 1784: A British law that regulated whisky distilling in Scotland and imposed different duties on Highland and Lowland producers. Its restrictions shaped the conditions that preceded legal reform and commercial growth.
Speyside single malts: Single malt Scotch whiskies made in the Speyside region of Scotland. Speyside offers a prominent regional contrast to Islay’s often smoky character.
Bourbon: An American whiskey made from a mash containing at least 51 percent corn and aged in new charred oak containers. Bourbon’s grain and cask rules differ sharply from those governing Scotch.

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